15 jumbo pasta shells (preferably whole wheat)
3 cups cooked white beans, drained and rinsed
½ cup unsweetened soy or almond milk
2 teaspoons garlic powder
¼ cup nutritional yeast
1 ½ teaspoons salt
1 ¼ tablespoons lemon juice
½ cup chopped fresh basil
4 cups tomato basil pasta sauce of your favorite kind
½ cup chopped walnuts or pine nuts (optional)
1 tablespoon vegan cheese shreds (optional)
Cook pasta shells to al dente according to package instructions. Cool under cold water and set aside.
Preheat oven to 350°F.
In a food processor add beans, milk, garlic powder, nutritional yeast, salt, and lemon juice. Blend until chunky or smooth depending on desired consistency. Add chopped nuts and basil and pulse a few times.
Spread half of the pasta sauce at the bottom of a casserole dish.
Take each shell and fill with 1-2 tablespoons of bean filling. Place in casserole dish.
Once all shells are filled, drizzle the rest of the pasta sauce over the shells and sprinkle with cheese.
Cover casserole dish with foil and bake for 25-30 minutes.
Ready in about 40 minutes
Makes 7-8 servings
Source: Adventist Review, 13 January 2017